There are several options, and lots of times it depends on what you're making. The cheapest substitute I've found for eggs in baked goods is one tablespoon of soy flour and two tablespoons of water per egg, beaten with a spoon till frothy. I buy soy flour from the bulk bins at the health food store or from the salvage store. Another option is substituting 1/2 of a mashed banana for each egg. This works really well in French toast. Put your soy, rice, nut or oat milk in the blender with a banana or two, along with your seasoning. Blend until smooth, dunk your bread in, and brown in a nonstick skillet.
Ground flaxseeds mixed with water also makes a good (and maybe even cheaper than the soy flour) substitute in baked goods. I've read proportions of one tablespoon of ground flaxseeds added to one tablespoon to 1/4 cup of water. I've found about two tablespoons of water works fine. Flaxseeds cost 50 cents per pound at my local Central Market, while soy flour is $1.29 per pound, but so far I've been able to find soy flour for 39 cents per 1 1/4 pound baking bag at the salvage store to keep from buying it full price. I've found that in my baking I like the soy flour the best. It seems to give the most authentic, consistent texture to my baked goods. The flaxseed mixture sometimes gives the food an odd consistency.
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